LIGHT MEALS COLD DRINKS SWEET Chaatto HOT DRINKS

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Delicious & full of flavour. BOMBAY PAV BHAJI - R28 Enjoy authentic, award-winning A uniquely flavoured tomato and potato based curry served SWEET Indian Street Food. with a crispy, yet fluffy pan-grilled pav (bread roll). Origin: Mumbai. GITS GULAB JAMUN - R16 Fluffy Indian rounds soaked in a sweet, lightly spiced syrup. To VADA PAV (Mini Indian Burgers) - R25 - 2 per plate CHAAT Start A lightly spiced potato patti is topped with tangy chutneys BHEL PURI - R28 and served in a mini burger bun. Origin: Mumbai COLD DRINKS A riotous mixture of puffed rice, potatoes, onion, roasted (Potato Patties) - 2 per plate peanuts, puri, sev and chutneys. Wonderfully spicy, salty, BATETA VADA - R15 LIMBU PANI - R20 (Indian Lemonade) A lightly spiced potato patti is deep-fried in a gram flour Made with freshly squeezed lemons, a special sweet and tart. Origin: Mumbai. batter and served with tamarind date chutney and mint and - Can be made without onion and garlic on request sugar syrup and black pepper. Cool and refreshing. coriander chutney. Origin: Mumbai SEV PURI - R25 - 7 per plate BOMBAY CRUSH - R25 Beautiful mini puris topped with a spiced potato and onion An indulgent rose flavoured milk with vermicelli, base, flavoured with chutneys and decorated with fine sev. LIGHT MEALS takmaria (basil seeds) and topped with vanilla ice-cream. Origin: Mumbai. - Can be made without onion and garlic on request BOMBAY ALOO (POTATO) SANDWICH - R25 IMPORTED INDIAN COOLDRINKS PANI PURI - R25 - 7 per plate A toasted sandwich made the Bombay way! Deliciously flavoured THUMBS UP, LIMCA - R8.95 Crisp, hollow puris filled with a mixture of potato, green NOT YOUR potato, onion, green pepper filling with a hint of mint. moong and chickpeas. Served with ‘Pani’, a tangy, minty, AVERAGE LOCAL COOLDRINKS - FROM R8.95 spicy water. Origin: South Bihar SANDWICH BOMBAY PANEER SANDWICH - R28 A toasted sandwich filled with a creamy freshly-made paneer HOW TO Add tamarind date chutney (red) and mint and coriander EAT PANI chutney (green) into the puri. Dip the Puri into the Pani (water) and, (an Indian cheese), corn, green pepper and onion filling. HOT DRINKS PURI fast as you can, eat in one go! SHAHI VEGETABLE BIRYANI - R30 TRADITIONAL SPICED TEA KHAMAN DHOKLA - R25 - 7 per plate Authentically flavoured mixed vegetable biryani made using CHAI GOLD MASALA TEA - R12.50 A light and fluffy steamed savoury gram and chickpea flour premium Lal Qilla Basmati rice. Served with Raita or Dhall. - available sweetened or unsweetened cake. A little sweet, a little sour and a little chilli. Origin: Gujarat. (Contains no onion or garlic) ALOO (POTATO) PARATHA - R25 CHAI GOLD ELAICHI TEA - R12.50 A perfectly spiced potato, onion and green pepper filling stuffed - available sweetened or unsweetened AMIRI KHAMAN - R25- per plate in a flaky yet soft flat-bread. Served with Raita or Dhall. Crumbed Khaman Dhokla flavoured with a milk-based sauce LET’S CHAAT and topped with sev, diced tomatoes, onions and dhania. PANEER PARATHA - R28 Origin: Gujarat. Rich, creamy freshly-made paneer (an Indian cheese) and green SPICE EMPORIUM @SPICEEMP #THESNACKBAR pepper, onion filling stuffed in a flaky yet soft flat-bread. DAHI BATETA PURI - R25- 7 per plate Served with Raita or Dhall. Crisp, hollow puris filled with a mixture of potato, diced OPENING TIMES: tomato, onion, topped with yoghurt and garnished with EXTRA - R10 chaat masala and chutney. Origin: Gujarat. Weekdays: 10am - 4.00pm Saturday: 10am - 2.30pm Dhall - Delicious, hot yellow moong gravy. Sunday: 10am - 3.30pm Raita - Cooling, lightly spiced yoghurt with MIXED PLATE - R25 chopped onion, tomato and dhania. ENQUIRES & CATERING 2 Sev Puri, 2 Khaman Dhokla and 3 Pani Puri. T: 031 3325888 E: [email protected] 100% VEG THE SPICE EMPORIUM PLACE YOUR ORDER AT THE TILL 31 Monty Naicker Road, Durban.

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Nikki's Indian Cuisine

Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
Aval Vadai | Poha Vada Recipe

AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir.
VADA/Nova, Inc Newsletter Volume 40 Issue 1 January 2011

VADA/Nova, Inc Newsletter Volume 40 Issue 1 January 2011 Enter at A yourself with all the changes. Some people have had trouble finding the new tests. Happy 2011 Whinny Widgets has published the new pocket tests and I just ordered mine from Dressage Extensions. You can also A new year, new show season, new tests…….. order a complete booklet from USEF. There is a link on our Welcome to 2011. Looking back over 2010, I’m certainly ready web site, www.vadanova.org. Click on “Event Info” then for a new year-at least in terms of weather. We had the blizzards “calendar”, and scroll down to “New Tests for 2011”. How- in February, the drought and endless 90o days this summer, and ever, if you’re going to attend the banquet in January, we below normal temperatures for December. At least we had a plan on selling the booklets at cost-no shipping to pay!!! lovely fall but it didn’t last long enough (never does). So what does the new year hold for Ziggy and me? VADA/Nova has the 2011 show season in place. We We had a late start showing this past season. Due to a variety have seven schooling shows, three licensed shows and two breed of reasons, we didn’t get out until September. While we had shows on the calendar. Also, once again, we’ll be hosting the some respectable scores, there are several areas that we USDF/Youth Team competition in July. You’ll find the dates on definitely need to work on-the canter depart and the stretchy/ the calendar page in this issue along with the prize list for our chewy circle in particular.
APPETIZERS Served with Tamarind Chutney and Mint Chutney

676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper.
SIA International Cookbook

SPECIAL THANKS The best part about studying international affairs are the voyages we take, the people we encounter, and the food we consume. The School of International Affairs is excited to share favorite recipes and anecdotes contributed by our wonderful community of SIA students, alumni, faculty, and staff. We received over 17 delicious recipes representing 15 countries! During the winter break, we hope you will find some time to relax, put your culinary skills to work, and enjoy the rich flavors from around the world! Bon Appétit! Penn State School of International Affairs Dec 2020 1. Cambodia 2. Colombia 3. Ecuador 4. France 5. Honduras 6. India (+Somalia) 7. Jamaica 8. Malaysia 9. Mexico 10. Russia (+Ukraine) 11. Saudi Arabia 12. Spain (+Portugal; +Greece) COOKBOOK BY ORIGIN 13. United States Channalyn Tek Class of 2021 “This is a staple dish in Cambodia — The simplicity + my love for eggplant make this dish an all-time favorite. Hope you enjoy it!” DISH: ᯅតាាត (Grilled eggplant with pork stir fry) Origin: Cambodia INGREDIENTS INSTRUCTIONS 1. Prick eggplant with a fork, then put on baking ● 3 large eggplant sheet and bake for 45 minutes (or until soft). Allow ● 1⁄4 cup vegetable oil to cool slightly, then peel and discard the skins. ● 6 garlic cloves (smashed and coarsely 2. Cut half the eggplant into short rectangles; and chopped) mesh the rest and set aside. ● 3⁄4 lb (200g) ground pork 3. Heat the oil in a large skillet over medium-high ● 1⁄4 cup fish sauce heat. Add the garlic until golden (about 10 seconds).
Chaat Lounge Menu A

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Copy of Brahma Bull Menu May 2021

Healthy . Homemade . Local 1 2 . 6 1 . 5 V A P P E T I Z E R S Served with chutneys. Please indicate your spice level when placing order. Samosas V P U L U G U L U ' T I G E R T O P S ' Fried lenitil and rice dumplings S A M O S A S 7 with onions & spices. Contains Gluten Triangle stuffed pockets with a flaky crust. 4 pieces Contains Gluten Choose Filling: V Vegetable Samosas 7 V Paneer (housemade cheese) 8 Chicken 8 Lamb 8 Masala Vadas Pulugulu V C H I L L I P A N E E R 1 2 Housemade cheese sauteed in house P A K O D I S sauce, spices, onions & chilis Crispy Lentil Fritters. Choose Filling: V Chef's Veggie Mix 8 C H I L L I C H I C K E N 1 2 V Paneer Cheese 1 0 Chicken kabobs sauteed in a secret sauce, onions & chilis. Takes 25 minutes Chicken 1 0 Fish 1 0 C H I C K E N T I K K A 1 2 Marinated chicken kabobs baked in a V V E G G I E B U J J I E S 8 clay oven served on a hot plate Soft spongy lentil fritters. Takes 25 minutes V V A D A S Lentil patties with onions, herbs, spices. C H I C K E N 6 5 1 2 4 pieces. Boneless fried chicken pieces sauteed in a creamy yogurt sauce.
DEATH by INDIAN FLAVORS - STREET FOOD Dwaraka Whatever the Country Is, It Has Its Own Variety of Street Food

2 DEATH BY INDIAN FLAVORS - STREET FOOD Dwaraka Whatever the country is, it has its own variety of street food. Street food is something that is popular all over the universe irrespective of the taste and flavor. From hot dog to Pani Puri, there’s always a craze for street food. But there’s one thing that can’t be trounced. It is the variety of street food avail- able in India. Plain yet exotic flavors is the specialty of Indian street food. Irrespective of where we are, we always luxuriate over the street food. Outings are never complete without showering your taste buds with some chaat or egg rolls or pakode.The indian street food is something every foriegner would relish. Here are a few delicious street food from all over India that you simply cannot say no to. 1.PANI PURI 2.CHOLE BHATURE 3.ALOO TIKKI 4. VADA PAV 5. DAHI PURI 6.PAV BHAJI PANI (WATER) The famous spicy veg- DAHI (CURD) This dish is just a hit ALOO (POTATO) Pav Bhaji is a Yummy and tasty pani etarian dish has its na- Sweet, sour, tangy, when it hits any party. Aloo Tikki is a popu- Maharashtrian dish orig- puri!- some says Delhi tivity from the sands of spicy, crispy chaat – There cannot be any- lar street food snack inated from the sands of is the best, but some says Maharashtra. It is avail- Dahi puri! It is another one who denies it. It’s a from north India and Mumbai. It’s a spicy Mumbai is the best, but able in almost every famous chaat snack from famous breakfast dish it’s very easy to prepare traditional dish.
716 Woodlands 8 Page Menu Layout 1

Pure Vegetarian South Indian Cuisine At Woodlands dishes are prepared fresh every day from fresh vegetables, fruits and finest spices. We maintain the same tradition of famous authentic vegetarian cuisine of our homeland Udipi, India We will do our best to make your visit enjoyable at WOODLANDS. SOUPS 1. RASAM SOUP NJ V...........................................................................................3.50 A traditional South Indian sour n’spicy soup 2. TOMATO SOUP V ...............................................................................................3.50 Homemade fresh tomato soup 3. SAMBHAR V.......................................................................................................3.50 Veggies & lentil in exotic spices ANY SOUP 1 X 2. 1.50 EXTRA APPETIZERS 1. IDLI V ..................................................................................................................5.50 Steamed rice & lentil cake 2. MEDHU VADA V .................................................................................................5.50 Fried lentil donut 3. DAHI VADA SWEET.............................................................................................6.00 Fried lentil donut dipped in sweet yogurt 4. SAMBHAR VADA V...........................................................................................5.50 Fried lentil donut dipped in sambhar 5. RASAM VADA NJ V...........................................................................................5.50 Fried lentil donut dipped in rasam 6. POTATO
Continuous Vada Making Machine

Central Food Technological Research Institute, Mysore - 570 020 Continuous Vada making machine 1. Introduction: Urad-vada is a popular snack food, consumed in India and to some extent abroad. Vada is prepared from black gram cotyledons (dhal). The black gram dhal soaked in water at room temperature for about 2 hrs and ground to a fine viscous batter with addition of salt to taste. The prepared batter is made in to donut shaped balls with a hole in the centre and deep fat fried. This involves two important operational viz. forming in to doughnut shape and dispersed and secondly, formed vada is fried in a continuous deep fat fryer to get golden coloured, crisp fried vada continuously and of consistent quality. A continuous vada making machine is developed at this Institute and the design drawing for which is available for commercialization. 2. Features of the machine: The machine will be employed for the production of doughnut shaped urad vada continuously and consistently in predetermined form, shape and size. The frying operation pertaining to the frying time depends upon the raw material characteristics and capacity can be varied by adjusting the residence time and temperature of the oil by means of controls. The unit is simple to operate, frying and discharging vada continuously in a predetermined shape and size. The unit is economically cheaper and hygienic. Less charred deposits and residuals in the fryer due to less movable parts in the frying trough. The unit can also be used for other products similar to urad-vada. It is easy to dismantle and clean the machine.
One to One Options Choose Any 4

One to One Options Choose any 4 Breads Sweets Daals Aloo Paratha Apple Crumble Daal Palak Bajra Rotla Black Cherry Cheesecake Dal Makhani Chapatti Blueberry Muffins Green Mung Daal Gobi Paratha Carrot Cake Kadhi Jeera Paratha Chocolate and Hazelnut Cheesecake Tadka Daal Laccha Paratha Chocolate Cake Naan Chocolate Tart Curries Palak Paneer Paratha Churros Aloo Gobi Masala Pitta Wrap Gajar Halwa Baigan Bhartha Rosemary & Olive Focaccia Bread Gulab Jamun Bhindi Masala Sun Dried Tomato and Olive Bread Jam & Cream Doughnuts Chole Thepla Kheer Methi besan Ras Malai Palak Paneer Rice Rasgulla Paneer Butter Masala Fried Rice Scones Stuffed Aubergine Jeera Rice Sooji Halva Stuffed Chillies Khicheri Sponge Cake Stuffed Karela Paneer Fried Rice Triple Chocolate Chip Muffins Tindora masala Toor Daal Khicheri Victoria Sponge Cake Vegetable Biryani Mock Meat Vegetable Pilaf Indo-Chinese Chick'n Tikka & Mint Sauce Black Pepper Tofu Don'r Kebab Savouries Chilli Paneer Fillet O F'sh & Tartare Sauce Bateta Vara / Aloo Bonda Chinese Fried Rice Chakri Chinese Fritters Indian Fast Food Crispy Bhajia Manchow Soup & Crispy Noodles Bhel Dhokri Paneer Noodles Chilli Mogo Farsi Puri Vegetable Hakka Noodles Dabeli Fermented Dhokra Vegetable Manchurian Dahi Puri Gathiya Dahi Vada / Dahi Bhalle Gobi 65 South Indian Pani Puri Green Peas Kachori Idli & Sambhar Papdi Chaat Gujarati Samosa Masala Dosa & Coconut Chutney Pau Bhaji Handvo Medu Vada Sev Puri Instant Dhokra Upma Vada Pau Khandvi plus stuffed variations Uttapam & Varieties Methi gota Italian Mung Daal Kachori Mexican Broccoli & Spinach White Pizza Panjabi Samosa Enchiladas Lasagne Patri Bhajiya Quessadillas Pasta with 3 sauces Sev Tacos & Guacamole Spinach & Ricotta Canneloni Soji Bhajiya Vegetarian Pizza.
Breakfast Welcome Drinks

18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. 602 497 4971 Cell No. : 602 993 0085 Authentic Indian Vegetarian & Non-Vegetarian Restaurant www.omindianbistro.com www.chennaichettinaadpalace.com Indian Vegetarian & Vegan Food Restaurant Authentic Indian Vegetarian & Non-Vegetarian Restaurant Phone : Arun Patel - 623 238 6371 ; Kam Patel - 602 465 5728 Email : [email protected] ; [email protected] BREAKFAST WELCOME DRINKS o Aloo Parantha (some items are seasonal) o Bataka Poha o Badam Milk o Bataka Vada o Cantaloupe o Corn lilo Chevdo o Fresh Lemonade o Dry Mix Chevdo o Jal jeera o Fafda Chutney o Kesar milk o Idly Sambar o Khaju Shake o Masala Idly with chutney o Lemon Lychee o Medu vada Sambar o Orange o Methi Parantha (Thepla) o Paan Falooda o Mini idly sambar o Pineapple o Puffs (veg / cheese / egg / mushrooms) o Pineapple Orange o Upma o Pink Lemonade o Assorted Khakhara o Rose Falooda o Assorted Khari o Sweet Lime o Cereal Chevdo o Watermelon o Dhokla o Watermelon Lime o Dudhi Muthia o Blue Lagoon o Handvo o Cold Coffee o Khaman o Fruit Punch o Papdi Gathiya o Hot Coffee o Ragda Petties o Mango lassi o Sandwich Dhokla o Masala Chaas o Sev Khamani o Masala Tea o Sev Usal o Orange Blossom o White Dhokla o Pineapple Blossom o Pista Punch o Rose Lassi o Salt Lassi o Strawberry Daiquiri o Strawberry Lassi o Sweet Lassi o Thandai 1 18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No.